Panda Express Mixed Vegetables



  • 16 ounces chicken stock
  • 1 teaspoon soy sauce
  • 1 cup broccoli florets
  • 1 cup sliced zucchini sliced in half and then sliced into half circles
  • 1 cup carrots peeled and cut into 1 inch pieces
  • 1/2 pound green beans trimmed, and cut in half
  • 1/2 green cabbage cut into large pieces
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon toasted sesame oil
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced fresh ginger


  • Take a large stockpot and fill halfway with water.  Add chicken stock to the pot.  Bring the pot to a boil.
  • Place all vegetables into the pot at once.   Cook for 5 to 7 minutes or until the broccoli is bright green, and the carrots have softened.  Remove vegetables from the pot. 
  • Drain vegetables well.
  • Heat a wok on medium to high heat, and vegetable oil, a dash of sesame oil, and the garlic and ginger.
  •  Cook the garlic and ginger until fragrant, stirring frequently.
  • Add the drained vegetables to the wok. Cook for 1 to 2 minutes stir to coat the vegetables well with the seasoned wok oil. Serve immediately.


Calories: 177kcal | Carbohydrates: 20g | Protein: 7g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 3mg | Sodium: 302mg | Potassium: 687mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6052IU | Vitamin C: 76mg | Calcium: 96mg | Iron: 2mg

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